Tomatoes are at their peak now in my area and they are plentiful. Here are some ideas on what you can cook with them.
Greek Tomato And Eggplant Tart
Pastry
1 1/2 tablespoons plain Greek yogurt
3 tablespoons of ice-cold water
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons yellow cornmeal or semolina flour
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter, cold and cut into small pieces
Filling
1 small (about 1 lb) eggplant, thinly sliced
4 plum tomatoes, thinly sliced
4 to 5 sprigs of fresh thyme leaves, stripped from stem
1 tablespoon fresh rosemary, roughly chopped
6 oz fresh mozzarella, thinly sliced
1/4 cup feta cheese crumbled
Sea salt and pepper to taste
Olive oil for drizzling
For the pastry
Mix the yogurt and ice water together in a small bowl. Set aside.
Mix together the flours, cornmeal, and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have small pieces. Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gather the wet dough pieces together and shape into a ball. Do not overwork the dough, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).
Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
Brush eggplant slices with oil and broil on high for 5 minutes on each side until tender. Set aside.
Preheat the oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Top with another piece of parchment or plastic wrap. Roll the dough out to 11 inches in diameter, Transfer to an ungreased 9-inch pie plate.
Layer in the following order: eggplant slices, mozzarella cheese, tomatoes, herbs, feta cheese, and drizzle with olive oil. Crimp the edges of the pastry.
Bake for 40-45 minutes or until the crust is golden brown and the layers are bubbly and hot. Cool for at least ten minutes or until room temperature before serving.
Fresh Tomato Sauce
Ingredients
4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Herbs
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley
Directions
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard it.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
Ingredients
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
Directions
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Summer Fresh Tomato Salad
2-3 servings
Ingredients
½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Directions
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes, and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
This pie makes a great lunch or you can serve it for dinner with a big salad.
If you have lemon-flavored olive oil, it works very well in this recipe.
Ingredients
Olive Oil Press in the Pan Pie Crust
1 1/2 cups Italian flour (00) or 1 ¼ cups unbleached All-Purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup olive oil
3-4 tablespoons water
Directions
Whisk together the flour, salt, and baking powder in a 91/2 to 10-inch pie pan. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Set aside.
Filling
1 1/2 pounds medium zucchini, ends removed and sliced 1/8 inch thick
1 large roasted red pepper, diced
2 tablespoons extra virgin olive oil, divided
8 ounces mascarpone cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon zest
1/4 cup grated parmesan cheese
Salt
Directions
Place the zucchini in a colander set over a plate. Toss the zucchini slices with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid.
Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil.
With a fork, mash together the cheese, seasonings, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Preheat the oven to 400 degrees F.
Spread the bottom of the pie dough with the cheese mixture. Lay the zucchini slices evenly over the cheese, sprinkle with the chopped red pepper. Drizzle with the remaining tablespoon of olive oil and top with the Parmesan cheese.
Bake for 45 to 50 minutes until the filling is set and the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
Pasta With Bolognese Sauce
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
16 ounces lean ground beef
16 ounces lean ground pork
1 small onion, chopped
2 celery stalks, chopped
1 large garlic clove, minced
Two 26 oz container chopped Italian tomatoes
6 ounce can tomato paste
1/2 cup dry red wine
1 cup beef broth
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
1/4 cup heavy cream
Parmesan Cheese (Grated)
Fettuccine, cooked
Directions
Sauté the onion, celery and minced garlic in the olive oil and melted butter over medium heat in a heavy sauce pan for 2-3 minutes until softened.
Add the beef and pork and cook an additional 8 – 10 minutes until meat is lightly browned and no pink remains. add the wine and cook until reduced slightly.
Add the broth, tomatoes, tomato paste, Italian seasoning and red pepper. Allow the sauce to simmer for 60 minutes then add the cream.
Stir to incorporate and heat through an additional 2 minutes. Serve over cooked fettuccine pasta and garnish with grated Parmesan cheese.
Zucchini Ricotta Tart
Gluten-free pie crusts and pat-in-the-pan pie crusts all work well with this tart recipe.
8 servings
Ingredients
Crust
Pastry for a single crust, homemade or store-bought
Filling
1 tablespoon olive oil
1 medium-large zucchini, diced
1/2 teaspoon salt
¼ teaspoon black pepper
1/2 a medium fennel bulb, diced
2 scallions, diced
1 small garlic clove, minced
8 ounces ricotta cheese
3 large eggs
1/4 cup heavy (whipping) cream
1/2 cup shredded Parmesan cheese
Directions
Crust
Preheat the oven to 325 degrees F and grease a 9-inch pie pan.
Place the pastry in the prepared pan and pat firmly onto the bottom and sides of the pan. Flute the edges for a decorative crust.
Bake the pie shell for 15 minutes, until lightly golden. Remove the baked pie shell from the oven and let cool while you prepare the filling.
Do not turn off the oven.
Filling
Heat the oil in a skillet and add the fennel, scallions and garlic. Cook for 5 minutes and then add the diced zucchini.
Add the salt and pepper and cook the vegetables for another 5 minutes. Remove the skillet from the heat.
In a mixing bowl, whisk together the ricotta, eggs and cream.
Sprinkle the Parmesan cheese on the bottom of the crust and top with the sautéed vegetables. Pour the ricotta mixture over the vegetables.
Place the quiche on a parchment lined baking sheet and bake for 60 minutes, or until the center is no longer wobbly and a tester comes out clean.
Stuffed Cabbage Rolls
Makes 12 cabbage rolls.
1 head of cabbage
4 cups cooked rice or 4 cups cauliflower rice (12 oz package frozen and defrosted, works as well)
1 lb ground beef
1 teaspoon dried onion
1 teaspoon dried garlic
2 eggs
1/2 teaspoon salt
1 teaspoon Montreal spice
1 teaspoon dried Italian seasoning
1 tablespoon Worcestershire sauce
1 cup vegetable broth
3 tablespoons unsalted butter
Directions
Cut the core out of the cabbage head and remove 12 outer leaves.
Parboil the cabbage leaves in salted water for 2-3 minutes or until the leaves are slightly wilted.
Drain the leaves in a colander and them place them on a kitchen towel.
In a large mixing bowl, combine the beef, cauliflower rice, onion and garlic. Add in the seasonings and the eggs and mix together.
Use a paring knife and remove about 2 inches of the large vein on the leaves to make it easier to roll up the leaves.
Take a cabbage leaf and place it with the core side towards you. Place a heaping spoonful of the filling in the center of the cabbage.
Rolling away from you, bring the cabbage over the filling, tuck in the sides and finish the roll. Repeat with the remaining leaves.
Heat a large, deep skillet and add 3 tablespoons of butter. When the butter has melted, add the cabbage rolls and lightly brown them on all sides.
Pour broth over. Cover and simmer for 1 ½ hours. Serve with mashed potatoes of your favorite side dishes.
With family visiting for the holidays, I had plenty of leftovers to use up. Leftover vegetable dishes can become salads, such as my Green Bean Salad recipe. Leftover pork and steak can become new entrees. Leftover Tzatziki Sauce needed a new entre dish to accompany, so a middle eastern chicken dish is perfect. Leftover asparagus is always good in an omelet or a quiche. So many new meals from leftovers. Give your leftovers a makeover.
Spicy Shrimp and Fettuccine
Serve this pasta with a Green Bean Salad.
4 servings
Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large (16-20) shrimp, peeled and deveined
2 cups chopped plum tomato
4 tablespoons ricotta cheese
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese
Directions
Cook pasta al dente according to the package directions. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute.
Add shrimp; sauté 1 minute. Stir in tomatoes, tomato paste, basil and salt. Turn the shrimp over once and cook until pink on all sides.
Stir in pasta and Parmesan cheese; cook 1 minute or until thoroughly heated.
Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.
Serve immediately.
Green Bean Radish Salad
You can also use leftover cooked green beans for this salad.
Ingredients
1 pound green beans, trimmed
15 large red radishes, trimmed, cut into 1/4-inch-thick slices
6 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
Directions
Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and let cool.
Place the radishes and the cooled beans in a serving bowl .
Combine the olive oil, shallots, vinegar and lemon juice in a large measuring cup.
Pour over the radishes and green beans and toss to coat.
Let marinate 1 hour at room temperature, tossing occasionally.
Season to taste with salt and pepper and serve.
Chicken Shawarma Pitas
Serve with a Greek Salad.
2 servings
Ingredients
Tzatziki Sauce
1 cup finely diced peeled and seeded cucumber
1/4 cup low-fat plain yogurt
1 tablespoon chopped fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt, divided
Chicken
1 garlic clove, minced
1 teaspoon za’atar spice mix
Salt and freshly ground pepper
1 large boneless, skinless chicken breast, trimmed
1 tablespoon olive oil
2 pita breads or lavash
1 small tomato, chopped
Thinly sliced romaine lettuce
Directions
Preheat an outdoor grill to medium.
Stir cucumber, yogurt, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.
Combine garlic, za’atar, 1/2 teaspoon black pepper and 1/4 teaspoon salt in another medium bowl.
Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat.
Add 1 tablespoon oil and toss to combine.
Grill the chicken on a stove top grill, turning once, until cooked through, about 2 minutes per side.
To serve:
Spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-half of the chicken, tomato and lettuce.
Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.
Cuban Sandwich
Serve with Homemade Tomato Soup
2 servings
Ingredients
1/2 cup leftover grilled pork tenderloin; thinly sliced
1 loaf Cuban or Italian bread or rolls
2 tablespoons butter, melted
2 oz ham; thinly sliced
Yellow ballpark mustard
2 slices Swiss cheese
2 slices Provolone cheese
Dill pickle rounds
1/4 cup diced jarred banana peppers
Directions
Slice bread in half lengthwise and then in half horizontally. Butter the outside of the bread.
Spread mustard on the insides of the bread and layer each sandwich with 1/2 of remaining ingredients. Set tops of rolls in place and press down to flatten sandwiches.
Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes.
Brush the tops of the sandwiches with melted butter and place them in the skillet buttered side down.
Brush the bottoms of the rolls with butter and use the preheated pot to compress the sandwiches for 15 to 20 seconds.
Cook (keeping the pot on the sandwiches but no longer pressing down) until the first side is golden brown, 3 to 4 minutes.
Remove the pot, turn the sandwiches over, replace the pot on top of the sandwiches, and cook until golden brown, 3 to 4 minutes more. Serve immediately.
Asparagus Tart
Ingredients
1 tablespoon olive oil
1 large leek, light green and white portions
1 large shallot, sliced thin
1/2 lb leftover cooked asparagus, cut into one inch lengths
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated reduced fat crescent rolls
3 Roma tomatoes, sliced thin and drained on paper towels
2 cups shredded cheddar cheese
3 eggs, beaten
Directions
Preheat the oven to 350 degrees F.
Heat the oil in a nonstick skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until starting to soften,4- 5 minutes.
Add the shallots and saute for another 3 minutes.
Add the Italian seasoning, asparagus, a large pinch of salt and a pinch of black pepper.
Stir and remove the pan from the heat and let cool. When the mixture is cool, add the beaten eggs.
Pat the crescent roll dough into a 9-by-13-inch baking dish. Arrange the sliced, drained tomatoes over the dough.
Spread the asparagus mixture over the tomatoes. Sprinkle the cheese over the top.
Bake until golden brown, 30 to 40 minutes. Cut into squares and serve.
Steak Quesadilla with Homemade Salsa
2 servings
Ingredients
4 (10 inch) flour tortillas
2 teaspoons olive oil
¼ cup minced red onion
¼ cup diced pickled jalapeno peppers
1 cup grated cheddar cheese
4 ounces cooked steak, sliced thin
Homemade salsa, recipe below
Sour cream, optional
Directions
Brush a large frying pan with olive oil and heat the pan. Lay a tortilla on the bottom of the pan.
Cover evenly with one half of the steak, onion, jalapenos and cheese. Top with another tortilla shell.
Cook for about 4-5 minutes or until the bottom tortilla begins to lightly brown and then use a wide spatula to turn the quesadilla over and cook for another 4-5 minutes.
Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve with salsa and sour cream.
Homemade Salsa
Ingredients
One 26 oz container Pomi chopped tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped pickled jalapenos
1 garlic clove, minced
1 teaspoon salt
1 teaspoon agave
1/4 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon lime juice
A few dashes chipotle Tabasco sauce
Directions
Mix together and chill.
The University of Oregon defeated Ohio State University 46–33 in 1939 to win the first-ever NCAA men’s basketball tournament. The Final Four, as the tournament became known, has grown in size and popularity since then. Today, the NCAA basketball tournament has become the most popular sporting event, after the Super Bowl.
For the first 12 years of the men’s tournament, only eight teams were invited to participate. Today, the tournament breaks into four regions of 16 teams. The winning teams from those regions comprise the Final Four, who meet in that year’s host city to decide the championship.
The NCAA held its first women’s basketball tournament in 1982. The women’s tournament started with 32 teams, but now the women’s format echoes the men’s, with play in four regions culminating in a Final Four held in a single location. The championship is played the day after the men’s, concluding the college basketball season.
Yesterday was Selection Sunday and the madness begins on Thursday. Here are some recipes to help you cheer.
Cheesesteak Sandwiches
4 large sandwiches
Ingredients
1 clove garlic, minced
1 small onion, finely chopped
Half a green bell pepper, finely chopped
8 very thin sandwich steaks (usually sirloin)
1 tablespoon olive oil
8 slices American cheese or your favorite cheese
4 long hoagie rolls, about 8 inches long (I like Martin’s for these sandwiches)
To make the toppings:
Heat a griddle or a large, heavy frying pan, over medium heat. Add oil to the pan and, when it begins to shimmer, add the garlic, onion and green peppers and stir to combine.
Cook, stirring every so often, until they begin to soften, approximately 10 minutes. Season to taste with salt and pepper, remove to a bowl and set aside.
To make the steaks:
Place the steaks between pieces of plastic wrap and pound with a meat mallet until uniformly thin.
Turn the heat to high until nearly smoking. Season the meat aggressively with salt and pepper.
Place the steaks on the griddle, working in batches if necessary, and cook for 2 minutes on each side, until well browned but very rare. Remove to a serving platter and allow to rest.
To make the sandwiches:
Preheat the oven to 200 degrees F. Place the sub rolls in the oven to warm.
Return sliced steaks to the griddle or frying pan, over medium heat, and place the onions and peppers on top of the steaks. Turn heat to low and cover each steak with sliced cheese.
To serve:
Remove the rolls from the oven and fill each sub with a mixture of 2 steaks, vegetables and cheese. I usually cut these sandwiches in half and arrange on a serving platter.
If serving to guests, keep them warm on a hot plate.
Deviled Eggs and Smoked Salmon
Ingredients
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives
Directions
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a platter and chill.
To serve:
Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.
Spanakopita Triangles
Let the package of fillo dough sit in the refrigerator overnight to defrost. Any remaining dough can be kept in the refrigerator well wrapped in plastic for four weeks or be refrozen, so don’t worry that you are not using the entire package.
Makes about 16 triangles
Ingredients
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 scallions (green onions), minced
2 cloves minced garlic
1/2 cup fresh parsley, chopped
1 tablespoon fresh oregano, minced
1 cup Feta cheese, crumbled
4 ounces cream cheese, at room temperature
2 eggs, beaten
Salt and pepper to taste
48 sheets Fillo Dough, thawed
Olive oil
Tzatziki, recipe below
Directions
In a mixing bowl, combine the spinach with the scallions, parsley, dill, cheeses, eggs, salt and pepper until smooth.
Keep the fillo dough not being used, covered with a damp cloth to prevent drying, while you work on the triangles.
Spread one sheet of the dough on a cutting board and brush with some olive oil. Place a second sheet of dough on top and brush with oil. Repeat with a third sheet.
Cut the layered fillo in half lengthwise. Place one tablespoon of filling about 1″ from the corner of each strip. Fold one corner of fillo diagonally across to the opposite edge to form a triangle.
Brush lightly with oil. Continue to fold the triangle onto itself. Brush the outside of the triangle with oil and place the triangles seam side down on parchment covered cookie sheets at least 1” apart.
Repeat until all the filling is used up.
Bake in a preheated 350ºF oven for 20 to 25 minutes or until golden brown.
Rolls can be made ahead and reheated just before party time.
Serve hot with Tzatziki Sauce.
Tzatziki
Ingredients
1 cup peeled and seeded cucumber, finely chopped
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon fresh squeezed lemon juice
½ teaspoon salt, divided
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Directions
Place the chopped cucumber in a fine mesh colander and sprinkle with ¼ teaspoon of salt. Place the colander over a bowl and let the cucumbers drain for one hour.
Turn the cucumbers over on paper towels. Squeeze all the water out.
Combine the cucumber and remaining ingredients in a small bowl; cover and chill at least 1 hour.
Quick and Easy Almond Bark
Ingredients
16 ounces slivered almonds
16 ounces high quality baking milk or dark chocolate (such as Valrhona )
Directions
Toast the almonds in a 9″x 13″ baking pan at 350 degrees F for 5 to 10 minutes. Remove to a bowl and cool.
Line the same baking pan with a piece of parchment and set aside.
Melt the chocolate in a glass bowl with a cover in the microwave on high for about 2 minutes. Uncover and stir the chocolate with a spatula until smooth.
Stir in the nuts, a little at a time, until they are all incorporated and covered with chocolate.
Pour the mixture into the prepared baking pan. Spread the mixture to the sides of the pan and press down with a spatula until smooth.
Cover with another piece of parchment and press down to flatten. Chill in the refrigerator until hardened.
Cut into serving pieces and store in a cool place.
Eating in the Mediterranean style is a healthy choice.
The Mediterranean people use olive oil in almost everything they eat. So, what is healthy about olive oil? Researchers at the Monell Chemical Senses Center in Philadelphia found that oleocanthal, a compound in olive oil, may reduce inflammation, which could help prevent conditions like heart disease, diabetes, arthritis, Alzheimer’s and autoimmune diseases, as well as certain cancers.
The traditional Mediterranean diet utilizes lots of fish and vegetables and very little meat. Whole grain foods like bread, pasta, potatoes, polenta, rice and couscous are also a key part of the diet. Fruit is “what’s for dessert” in the Mediterranean and other important staples include nuts, legumes, yogurt and small amounts of wine.
Here are a few recipes to give you a taste of the Mediterranean.
Spinach Pie
Ingredients
- 1 lb frozen spinach, defrosted overnight in the refrigerator, drained and squeezed dry
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, minced
- 1 bunch scallions (green onions), white and light-green parts only, trimmed and finely chopped
- 12 oz crumbled feta cheese
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 large eggs, lightly beaten
- 1 tablespoon dried dill
- 1/4 cup finely chopped fresh flat-leaf parsley
- Sea salt and black pepper to taste
- 1 roll (20 sheets) from a package of frozen phyllo dough (Athens brand), thawed and at room temperature.
- Olive oil nonstick cooking spray
Directions
Position a rack in the center of the oven and heat the oven to 375°F.
Heat the oil in a saute pan and add the garlic and scallions. Cook for a minute or two until the scallions soften. Add the spinach, cook for a minute and remove the pan from the heat. Cool to room temperature.
In a mixing bowl, combine the eggs, feta cheese, Parmigiano-Reggiano cheese, dill, parsley, salt and pepper. Mix in the cooled spinach mixture.
Coat a 2 quart baking dish with cooking spray. Reserve 5 layers of phyllo dough for the top and keep them covered with plastic wrap. Use 15 of the phyllo sheets for the bottom of the dish keeping the sheets covered with plastic wrap after you remove each sheet of dough.
Place one sheet of dough in the baking dish off-center so it overs one side of the dish and hangs about 2 inches over the side of the baking dish. Repeat the layering so each side of the dish is covered in this manner. Coat each sheet with cooking spray after you place it in the dish.
Spread the spinach filling on top of the phyllo layers. Take the remaining 5 sheets of phyllo dough and layer them over the filling, coating each sheet with cooking spray as you place it on top of the filling. Fold the overhanging side pieces of dough onto the top layer. Coat with more cooking spray.
Place in the oven and bake for about 40 minutes, until the phyllo is golden brown. Let rest before cutting. Can also be served at room temperature.
Lemon and Olive Baked Fish
Serves 4
Ingredients
- 1 pound skinless fish fillets
- 1 tablespoon extra virgin olive oil, plus extra for the baking dish
- Juice of one lemon
- 1 clove garlic, minced
- 1 teaspoons dried oregano
- 1/4 teaspoon freshly ground black pepper
- Panko breadcrumbs
- Lemon slices
- Large Italian green olives (Castelvetrano, if available)
Directions
Preheat oven to 350 degrees F. Place the fish fillets in a baking dish coated with olive oil.
In a small bowl, combine the lemon juice, olive oil, garlic, oregano and black pepper. Beat lightly with a fork. Pour this mixture over the fish.
Scatter some olives around the fish. Sprinkle the top of the fish lightly with panko crumbs and place a lemon slice on top of each fish fillet.
Bake for 30 minutes or until the fish is cooked to your liking.
Italian Tomato Salad
Serves 4
Ingredients
- 1 lb tomatoes (any type, as long as they are good quality)
- 1/4 teaspoon dried Italian seasoning
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic or red wine vinegar
- 2 generous pinches of sea salt
- Fresh ground pepper, to taste
Directions
Thinly slice the tomatoes into rings and place them into a serving bowl.
Combine the olive oil, vinegar, Italian seasoning, salt and pepper in a small bowl. Mix well.
Pour the dressing over the tomatoes and let the dish sit at room temperature for a few hours before serving.
Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteak, Roma, Vine-Ripened, Grape, Cherry, Heirloom and so many other types of tomatoes. Each has their own flavor and each can be used in multiple ways.
Perhaps you grow tomatoes, or you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty at the farmers’ market. However, you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know, you can use fresh tomatoes to make tomato sauce, salsa or bruschetta and, you know, they taste great in salads and sandwiches. Below are a few different ways to use up some of your tomatoes.
Tomato, Watermelon and Feta Appetizer
Makes about 1 1/2 dozen skewers
Ingredients
- 1 large beefsteak tomato, cored and cut into 1-inch pieces
- 1 1/2 cups 1-inch watermelon cubes
- 4 ounces whole feta cheese, cut into 18 cubes
- 1 1/4 tablespoons fresh lime juice
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 18 (3-inch) wooden skewers
- Extra virgin olive oil for drizzling
Directions
In a large bowl, place the tomatoes, watermelon, lime juice, mint, salt and pepper. Gently toss the ingredients, cover the bowl and chill 30 minutes to 1 hour.
Thread 1 tomato piece, 1 watermelon cube and 1 feta cube onto a skewer and place on a serving platter. Repeat with remaining skewers.
Drizzle with the remaining marinade in the bowl and a little olive oil. Serve immediately.
Chilled Green Tomato Soup with Crab Meat
Have green tomatoes? Here is something to make instead of fried green tomatoes.
Makes about 3 quarts
Ingredients
- 1 small green bell pepper, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 4 garlic cloves, minced
- 2 1/2 pounds firm green tomatoes, cored and coarsely chopped
- 6 cups chicken or vegetable broth
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- 3 cups loosely packed arugula
- 14 fresh basil leaves
- 1/2 bunch fresh parsley, stems removed
- 2 1/2 tablespoons fresh lemon juice
- 1 to 2 teaspoons hot sauce
- 2 small hot peppers, seeded and sliced
- Lump crab meat
Directions
Melt butter with oil in a Dutch oven over medium-high heat. Reduce heat to low; add onions and cook, stirring often, 15 minutes. Add celery and chopped green bell pepper; cook, stirring often, 5 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, broth and bay leaves. Season with salt and pepper to taste. Increase heat to medium-high, and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes or until tomatoes are tender. Remove from the heat and discard the bay leaves. Stir in arugula, basil and parsley. Let cool 30 minutes.
Process soup with an immersion blender in the pot or, in batches, in a food processor or blender until smooth. Stir in lemon juice and hot sauce and add additional salt and pepper to taste, if needed. Cover and chill 8 to 24 hours.
Ladle chilled soup into serving bowls and top each serving with some crab meat and a few slices of hot peppers.
Fresh Mozzarella, Corn and Tomato Salad
Serves 4 to 6
Ingredients
- 4 ears corn-on-the-cob, in the husk
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped fresh chives
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1/2 pound fresh mozzarella, cut into 1/4-inch cubes
- 1/2 lb (8 oz) plum (Roma) tomatoes, quartered
- 1/2 cup Kalamata olives
- 1 ripe avocado, halved, peeled and cut into 1/4-inch cubes, optional
- 10 large fresh basil leaves, cut into thin strips
- 5 cups baby arugula, spinach or romaine lettuce for serving
Directions
Preheat oven to 400°F. Soak corn in the sink or in a bowl filled with cold water for 15 minutes.
Prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.
Once the corn has soaked, place it on a rimmed baking sheet lined with parchment paper. Roast for 25 minutes or until the corn kernels are tender.
Cool to room temperature; then discard husks and silks. Cut the kernels off the cobs and put them in a large serving bowl. Add mozzarella, tomatoes, olives, avocado, if using, and basil.
Drizzle the dressing over the salad. Toss gently to combine. Season with additional salt and pepper, if needed, and serve over a bed of greens.
Fresh Tomato Cheese Tart
Serves 6 to 8
Ingredients
- 1 cup Italian seasoned bread crumbs
- 1 cup whole wheat flour
- 1/2 cup (1 stick) butter
- 1/2 teaspoon salt
- 3-4 medium tomatoes (You will need enough to make 2 layers)
- 1 cup ricotta
- 1/2 cup shredded mozzarella cheese
- 2 eggs
- 1 cup fresh basil leaves
Directions
Preheat oven to 350°F.
Combine bread crumbs, flour, butter and salt in a food processor until dough comes together.
Using your hands, press the dough into a 10-inch tart pan or pie plate. Bake until golden, 10 to 12 minutes.
Slice the tomatoes thinly and place on paper towels. Lightly sprinkle the tomatoes with salt so they can release their juices and set aside.
In a food processor, combine ricotta, mozzarella, eggs and basil leaves just until blended.
Top the baked tart shell with a layer of tomatoes followed by the cheese filling.
Top with another layer of sliced tomatoes and drizzle with olive oil.
Bake the tart until golden brown and set in center, 45 to 55 minutes.
Let rest for 15-20 minutes before cutting.
Pasta with Hot Italian Sausage and Fresh Tomatoes
Serves 6
Ingredients
- 3/4 pound(12 oz) farfalle (bowtie) pasta or your favorite short pasta
- 1 tablespoon extra-virgin olive oil
- 1 pound hot Italian sausage
- 3 cloves garlic, finely chopped
- 1 bunch fresh basil, leaves torn into pieces
- 1 pound cherry tomatoes, halved
- 2 ounces Parmigiano Reggiano cheese, shaved or shredded
- 1 tablespoon lemon juice
- Sea salt and ground black pepper
Directions
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with the olive oil. Set aside.
Preheat a large skillet. Cut the casing off the sausage and add it to the pan, crumbling it into small pieces.
Add garlic and cook until the sausage is browned and cooked through, 7 to 10 minutes.
Add cooked sausage to the pasta with the basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.
Italian cuisine includes many different varieties of vegetables and they are cooked in every conceivable way. Tomatoes, eggplants and peppers are popular in southern Italy and cabbage, asparagus and potatoes are more popular in the north. Recipes for savory pies appear in the oldest Italian cookbooks, often with the popular ingredients of the day.
Vegetable pies are great to make for lunch and light dinners. They are also good for entertaining, either as an appetizer or as a lunch entrée with salads and other finger foods. These pies also make a perfect vegetarian main dish for a dinner party and the leftovers are terrific lunchbox fare, hot or cold.
These pies can also be economical because, you can use ingredients, you have on hand that you want to use before they spoil. These recipes are easy to make and can be even easier if you make the pastry in advance and keep several in the freezer for when you need them .
I like to keep these recipes healthy by using whole wheat flour and olive oil in the pastry dough and lower calorie ingredients in the tart fillings.
Whole Wheat Tart Pastry
Yeasted crusts are more rustic than buttery short crusts. They’re also easier to manipulate — they don’t crack or tear. Remember to roll this out thinly, so that it doesn’t become too bready.
Makes two 10-inch tarts.
Ingredients
- 2 teaspoons active dry yeast
- 1/4 teaspoon sugar
- 1 large egg, at room temperature, beaten
- 1/4 cup olive oil
- 1 cup whole-wheat flour
- 1 cup unbleached flour (more as needed)
- 3/4 teaspoon salt
Directions
Dissolve the yeast in 1/2 cup lukewarm water, add the sugar and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt and stir into the yeast mixture.
You can use a bowl and wooden spoon for this, or a processor or a mixer by combining the ingredients using the paddle attachment. Work the dough until it comes together, adding flour as necessary. Turn out onto a lightly floured surface and knead gently for a few minutes or use the mixer’s dough hook, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball.
Place in a lightly oiled bowl, cover the dough tightly with plastic wrap and allow to rise in a draft-free spot until doubled in size, about one hour.
Turn the dough out onto a lightly floured surface, gently knead a couple of times and cut into two equal pieces. Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap and let rest for five minutes. Then roll out into a thin round to fit a 10 inch pan, as directed in each recipe.
You can make the dough a day ahead and refrigerate it. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough will keep for a month in the freezer, if it’s well wrapped.
Spinach and Onion Tart
Serves 6
Ingredients
- 1 whole wheat tart pastry (1/2 recipe), recipe above
- 1 ½ pounds fresh spinach, stems removed or 3/4 pound baby spinach
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- Salt and freshly ground pepper
- 1 teaspoon fresh thyme leaves, coarsely chopped or 1/2 teaspoon dried thyme
- 4 eggs
- 3/4 cup low-fat milk
- 2 ounces Italian Fontina cheese, grated (1/2 cup)
- 1 ounce freshly grated Parmesan (1/4 cup)
Directions
Preheat the oven to 350 degrees F. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme, salt and pepper to taste. Stir together just until spinach begins to wilt. Remove from the heat.
Whisk the eggs in a large bowl. Add 1/2 teaspoon salt and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Pour into the pastry-lined tart pan and place the tart pan on a baking sheet.
Place in the oven and bake 40 to 45 minutes, until the tart is set and beginning to color on the top. Remove from the oven and allow to cool for at least 15 minutes before cutting.
Serve warm or at room temperature.
Make Ahead: You can make the filling through Step 3 a day ahead and the crust can be made weeks ahead and frozen.
Zucchini and Feta Tart
Ingredients
- 1/2 of the recipe for the whole wheat tart pastry, recipe above
- 2 ½ pounds zucchini, ends trimmed
- Salt
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup finely chopped dill
- 1/2 cup chopped fresh mint or parsley
- 1 cup crumbled feta
- 3 eggs, beaten
- Freshly ground pepper to taste
Directions
Preheat the oven to 350 degrees F. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
Grate the zucchini using a food processor or a hand grater. Place in a large colander, salt generously and let drain for 1 hour, pressing down on it occasionally to squeeze out the liquid. After an hour, take up handfuls and squeeze out moisture (or wrap in a kitchen towel and twist the towel to squeeze out the moisture). Place in a bowl.
Heat oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about five minutes; then add the garlic. Cook, stirring, for one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.
Pour the mixture into the pastry-lined tart pan and place the tart pan on a baking sheet. Place in the oven and bake 40 to 45 minutes, until the tart is set and beginning to color on the top.
Remove from the oven and allow to cool for at least 15 minutes before cutting. Serve warm or at room temperature.
Cabbage and Caramelized Onion Tart
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, cut in half root to stem, then thinly sliced
- Salt
- 2 garlic cloves, minced
- 1 small cabbage, shredded or chopped (about 6 cups)
- Freshly ground pepper to taste
- 4 eggs
- ¾ cup low-fat milk
- ½ cup, tightly packed (2 ounces) shredded cheddar cheese
- 1 whole wheat tart pastry (1/2 recipe), recipe above
Directions
Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown. Remove to a bowl and cover.
Heat the remaining olive oil over medium heat in the skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan and remove the pan from the heat.
Heat the oven to 350 degrees F. Oil a 10-inch tart pan and line with the dough.
Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper to taste. Stir in the onions, cabbage and cheese. Combine well. Pour into the tart pan and place the tar pan on a baking sheet. Bake 40 to 45 minutes until the top is lightly browned.
Mushroom Tart
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra for brushing the crust
- 2 shallots or 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz white or cremini mushrooms, sliced 1/2 inch thick
- 8 oz shiitake or wild mushrooms, sliced 1/2 inch thick
- Salt
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
- 2 teaspoons chopped fresh thyme
- Freshly ground pepper to taste
- 4 tablespoons finely chopped flat-leaf parsley
- 1 whole wheat tart pastry (1/2 recipe), recipe above
- 3 eggs
- 3/4 cup low-fat milk
- 2 ounces Gruyère cheese, grated (1/2 cup)
- 1 ounce Parmesan, grated (1/4 cup)
Directions
Heat the oven to 350 degrees F.
Line a 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with olive oil and place in the oven for 10 minutes. Remove from the oven and set aside on the baking sheet.
Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic and stir together for about 30 seconds. Add the fresh mushrooms, rosemary and thyme and turn up the heat, slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften. Continue to cook until the liquid evaporates. Remove from the heat, stir in freshly ground pepper to taste and the parsley.
Beat together the eggs in a medium bowl. Whisk the milk into the eggs. Add salt and pepper to taste and stir in the mushrooms and cheeses. Mix together well and pour into the crust.
Place in the oven and bake 35 to 45 minutes, until set and lightly browned.
